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American Pale Ale 1

Brewer: Andrew Ager Email: andrew-ager@nwu.edu
Beer: American Pale Ale 1 Style: American Pale Ale
Type: All grain Size: 3.5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 45 IBU
OG: 1.059 FG: 1.010
Alcohol: 6.4% v/v (5.0% w/w)
Water: Used 50/50 Brita-filtered tap water and triple-filtered, reverse-osmosis,
ultraviolet-treated spring water. It sounds a bit much, but the treated stuff is only 40 cents/gallon.
Grain: 5 lb. American 2-row
1 lb. German Munich
.25 lb. American victory
.25 lb. American crystal 40L
.25 lb. Flaked barley
Mash: 84% efficiency
Mashed at 151 for 50 minutes, boosted to 168 for 10 minutes.
Recirculated for 10 minutes, sparged with 3.5 gallons of water for
30 minutes.
Boil: 60 minutes SG 1.046 4.5 gallons
Added just over 1/4 tsp. Irish Moss at 30 minutes.
Hops: .6 oz. Centennial (9.8% AA, 60 min.)
.6 oz. Centennial (9.8% AA, 15 min.)
.8 oz. Centennial (aroma)
Yeast: Goose Island Kolsch yeast, cultured from the bottle.
It's from Weihenstephan originally.
Log: Fermented at 70F for 5 days. Then summer weather really hit, and it
stayed at 75 for about 2 weeks.
7/19/98, transferred to secondary carboy, and stuck it in a cooler chamber I
scrounged, currently at 50F. Bottling on 7/23.
Tasting: Took a sample during the transfer, it's really good. Pleasant, firm bitterness,
Really good malt profile, the Munich helps a LOT. Really nice floral, citrusy nose.

Recipe posted 07/22/98.